Bird's Nest
Crispy, golden vermicelli "nests" cradle a vibrant medley of stir-fried vegetables in this delicious Bird's Nest recipe—a feast for both the eyes and the taste buds! Perfect for a visually stunning appetizer or a light main course, this dish combines crunchy fried vermicelli with a colorful assortment of julienned carrots, bell peppers, bean sprouts, and a savory garlic-based sauce made with soy sauce, oyster sauce, and a hint of black pepper. Each bite delivers a satisfying contrast of textures and flavors, making it a standout dish at any dinner table. Quick to prepare in under an hour, this recipe is ideal for anyone looking to impress with a creative and flavorful presentation. Perfect for lovers of Asian-inspired cuisine, the Bird's Nest is as fun to assemble as it is to eat! Keywords: crispy vermicelli nest, stir-fried vegetables, Asian-inspired recipes, quick appetizers, creative vegetarian dishes.
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Recipe Information
Ingredients
- 100 grams Vermicelli
- 500 ml Oil for deep frying
- 1 large Carrot, julienned
- 1 large Red bell pepper, julienned
- 1 large Green bell pepper, julienned
- 100 grams Bean sprouts
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Soak the vermicelli in warm water for about 10 minutes until they soften. Drain and set aside.
In a large skillet, heat the oil for deep frying to 180°C (350°F).
Using a slotted spoon or spider, lower a small amount of vermicelli into the hot oil. Fry until golden brown and crispy, about 1-2 minutes. Remove and drain on paper towels. Repeat with the remaining vermicelli.
In a separate large pan or wok, add 2 tablespoons of the frying oil, then sauté the minced garlic until fragrant.
Add the julienned carrots, red bell pepper, and green bell pepper to the garlic. Stir-fry for around 3-4 minutes or until the vegetables start to soften.
Add the bean sprouts to the pan, and mix everything together.
In a small bowl, combine the soy sauce, oyster sauce, cornstarch, water, salt, and black pepper. Mix until smooth.
Pour the sauce mixture over the vegetables and stir well to evenly coat and thicken. Cook for another 2-3 minutes until the sauce thickens and all vegetables are cooked through.
To serve, arrange the fried vermicelli on a serving platter as if creating a nest shape. Spoon the cooked vegetable mixture into the center of the nest.
Serve immediately while hot and enjoy!
Nutrition Facts
Calories |
4752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.3 g | 643% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 24.6 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
